Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
BIOLOGICAL AND BACTERIOLOGICAL EXAMINATION OF NUTRIENTS I BIO5602013 2 + 2 3.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Halide Nihal AÇIKGÖZ
Assistants
Goals The aim of this course is to enable biologists and chemists who will work in the field of forensic sciences to gain the infrastructure to apply the techniques that will be used in the forensic biological and bacteriological examination of foodstuffs to illuminate food-borne poisoning cases.
Course Content Microbial Habitat and Classification of Microorganisms, Bacteria,Viruses Food Transmitted Viral Diseases, Forensic Importance of Fungi, Classification of Biological
Learning Outcomes 1) Knows Sampling Methods for Microbiological Analysis.
2) Understands the similarities and differences of Biological Terrorism Agents.
3) Knows the laws related to forensic biology in the Turkish Penal Code and the Code of Criminal Procedure.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Microbial Habitat and Classification of Microorganisms Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
2. Week Reproduction in Microorganisms Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
3. Week Bacteria Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
4. Week Bacteria Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
5. Week Bacteria in Foods Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
6. Week Student presentations Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
7. Week Viruses Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
8. Week Viruses: Food Transmitted Viral Diseases Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
9. Week Fungusl Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
10. Week Forensic Importance of Fungi Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
11. Week Classification of Biological Agents Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
12. Week Classification of Biological Terrorism Agents Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
13. Week Biological Terrorism Agents Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
14. Week Agents of Entomological Terrorism Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Matthews, KR. Kniel, KE. Montville, TJ. Food Microbiology: An Introduction, 4th Edition, ISBN: 978-1-555-81938-5 March 2017.
Murray, PR. (2018) Temel Tıbbi Mikrobiyoloji Elsevier Limited. ISBN: 978-975-277-701-9

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25555
PY35555

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 7 4
Presentation (Including Preparation Time) 1 15
Project (Including Preparation and presentation Time) 1 15
Report (Including Preparation and presentation Time) 1 15
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 1 15
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 1 15
Final Exam 1 2
Time to prepare for Final Exam 1 15
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload